When was the last time you were struck by something so dazzlingly beautiful, it caught your breath for a moment? For me, it was the morning I made this Peach Salad with Grilled Chicken and Raspberries.

A cause for and byproduct of writing a food website is that I spend an inordinate portion of my day focused on, well, food.
When I’m not editing my own food photos, I’m flipping through inspiring ones in magazines, and more often than I care to admit, I’m eating one recipe while plotting the next.
While food is my passion and inspiration, it is also my routine, and as such, I sometimes forget to step back and appreciate it for its intrinsic beauty.
Then, in the midst of a hectic week, I nearly fell off my stepladder when I leaned over to photograph the first shot of this peach salad with grilled chicken and raspberries.

About This Delicious Peach Salad
It was just so stunning. The brilliant color of the peaches and raspberries stood proudly beside the crispness of the greens; the creamy hunks of feta warmed against the hot, smoky grilled chicken and toasted almonds.
Like Grilled Chicken with Strawberry Avocado Salsa, it was a visible, edible jubilee for sweet summer.
when I finished the photos and sat down to enjoy it for lunch, it was as if every bite existed as a reminder to celebrate the fresh, fleeting joy of summer.
Peach salad with grilled chicken and raspberries bids us to load our grocery carts wild abandon. Let juicy peaches overtake your counter!
Always opt for the extra carton of raspberries! Bake cherry blackberry crisps, stir blueberries into your coconut French toast, and dare to put beets in your risotto! Summer is here, and it’s only right that we should feast.

In addition to being a tribute to summer flavors, this peach salad with grilled chicken and raspberries involves little effort beyond grilling the chicken, yet tastes complex and well composed.
I’d serve it in my flip flops with gusto for a late afternoon meal with friends, just as proudly as I’d plate it for a fancy ladies luncheon. Peach salad with grilled chicken and raspberries is equal parts earthy and enchanting.
Another critical component of this salad is the greens. It’s easy to obsess over a salad for it’s fixin’s (and when those fixin’s involve ripe summer fruit, crunchy toasted almonds, grilled chicken, and tasty feta, who can blame you?), but at the core of any green salad are, wait for it…the greens.
I used a kale blend, which offered a dynamite medley of baby kale, peppery arugula, and radicchio. Although I enjoy different greens, at home I typically gravitate to spinach, because it’s the easiest—or so I thought. It was just as fast for me to use the kale blend. And the layers of flavor and nutrients it added to the final dish were so superior, spinach alone may never do it for me again.

I’m sharing peach salad with grilled chicken and raspberries as a part of one of my favorite monthly traditions, the #EatSeasonal recipe round up. Every month, our group posts a seasonal produce guide, then creates coordinating recipes to inspire your meals. July is a beauty!

How to Store Peach Salad Dressing
- To Store. You will likely have some of the honey balsamic dressing left over. Store it in a tightly sealed container in your refrigerator for up to three weeks, then use it to make this peach salad again!
More Fresh and Fruity Salad Recipes
- Spinach Strawberry Salad with Balsamic Poppy Seed Dressing
- Cucumber Tomato Avocado Salad
- Watermelon Feta Salad with Mint Avocado and Lime
- Red White and Blue Quinoa Fruit Salad
- Strawberry Farro Salad with Avocado and Feta

May your plate be piled high, the late summer sun shine through your window, and the peach juice run freely down your chin!
Peach Salad with Grilled Chicken and Raspberries
Ingredients
For the Peach Salad:
- 3 ounces Earthbound Farm Kale Italia salad greens
- 2 small grilled boneless skinless chicken breasts cut into bite-sized pieces
- 2 small peaches sliced
- 1/2 cup fresh raspberries
- 1/4 cup toasted slivered almonds
- 1/4 cup crumbled feta cheese
For the Honey Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Divide the salad ingredients between two plates.
- In a small bowl or measuring cup, whisk together the dressing ingredients: balsamic vinegar, olive oil, mustard, honey, salt, and pepper. (Alternatively, you can shake all of the ingredients in a tightly sealed jar until combined). Drizzle 1-2 tablespoons of dressing over the salads, then gently toss to coat. Enjoy immediately.
Notes
- You will likely have some of the honey balsamic dressing left over. Store it in a tightly sealed container in your refrigerator for up to three weeks, then use it to make this peach salad again!
Nutrition
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Such a gorgeous salad! It has summer written all over it!
I can totally relate to your food obsession. It’s pretty much all I think about. There is no denying the beauty that is this dish. I love that food can be both stunning and tasty all at the same time. I can’t wait to make this gorgeous salad this summer. Pinned.
This salad is gorgeous! I also think about food constantly. I can’t help it. I love preparing it, I love eating it, I love looking at it. It’s all so good! No shame in that I think!
Love that you called this a “peach salad with chicken” and not a “chicken salad with peaches”. Emphasis on the summer produce – the best part! :)
Beautiful! And looks delicious!
Gorgeous salad!
Thank you Emily!
Salads are perfect hot weather food(I live in desert). Using leftover chicken makes this quick. I know my daughter and l will love it.
I hope you both enjoy it very much Janet!
wow this sounds delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
This salad is delicious! We loved it!!! Definitely making it again!
Hooray! Thanks for taking the time to report back, Juliana!
This was so refreshing and a great way to use up some peaches from my backyard! I had goat cheese in the fridge instead of feta and it was a delicious substitute. Loved the sweet/savory/tangy combo!
I’m so happy to hear that you loved this recipe, Emm! Thank you for sharing this kind review!
I made this for an August porch supper, and it was perfect. It’s special, yet comfortable. I skipped the feta, since I didn’t have any, and it was still delicious.
I’m so happy that you enjoyed it, Eileen! Thank you for sharing this kind review!